Cook the bulgur wheat in the stock, bring to the boil and simmer for about 8-10 minutes or until all the stock has been absorbed. Remove and set aside to cool. Place the nuts, seeds, garlic, bread and parsley into the food processor and whizz briefly to combine. In a large bowl mix the cooled bulgur wheat into the ground nuts and seeds. Add the egg, sweet chilli sauce and season. With wet hands make 6 patties. Transfer to a plate and chill for 2 hours. Either light the BBQ or preheat the grill.
Cook for about 6-8 minutes on each time. Toast the walnut bread. Spread some chilli mayonnaise onto bread, add some watercress leaves and top with the mixed nut and seed burger.
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